Let’s Get Real
Alright, let’s talk about cookies people. The classic, warm, gooey little bites of bliss that can brighten even the dreariest of days. I’m talking about those moments when you come home after a rough day, the clouds are hovering, and life just feels…ugh, you know? A plate full of cookies can turn everything around.
But let me confess something: when I was a kid, I had a serious aversion to nuts in my cookies. I mean, who thought mixing crunchy, hard things into the soft, sweet paradise of a cookie was a good idea? It felt like inviting a guest over for a party and then serving them the most awkward appetizers possible. “Hey, here’s gummy bears… and here’s a rock.” Yeah, no thanks! But as I matured (also referred to as growing up and learning how to cook), my taste buds had a change of heart, and I discovered the magical pairing of chocolate and hazelnuts. Ladies and gentlemen, let me introduce you to the wonder of Chocolate Hazelnut Crunch Cookies! They are the crunchy, chewy, chocolatey goodness I never knew I needed.
These cookies are so, so good that they should come with a warning: once you have one, you’re going to eat fifteen more — don’t say I didn’t warn you. They’re perfect for when you want to impress your friends, family, or even just yourself, because self-love is important too! So, let’s dive into this deliciousness and make a batch that’ll have everyone raving!
Ingredients, Unfiltered
What’s Really in Chocolate Hazelnut Crunch Cookies
Each ingredient has a story, and I’d love to spill the tea on each of them! Let’s break it down, shall we?
All-Purpose Flour: This is the backbone of your cookie, the trusty friend who always shows up to the party. I use a good quality one, but honestly, any all-purpose flour will do. It’s like the basic black dress of baking.
Baking Soda: You might be tempted to skip this, but trust me, you need it. It’s what gives our cookies that perfect puffiness. Think of it like the caffeine boost you need on a Monday morning!
Salt: Yes, you need it! Salt is the unsung hero here. It’s what brings out all those incredible flavors. It’s like that one loud friend in a group who keeps the energy alive — without them, it can all get a bit dull, don’t you think?
Unsalted Butter: Oh baby, butter makes the world go ‘round! Use that golden goodness liberally. I always opt for unsalted because I like to control the seasoning. Plus, I mean, why do we want a salty cookie? Unless you’re some kind of cookie weirdo, in which case, no judgment.
Granulated Sugar: Just a little bit of sweetness goes a long way! It’s like having a splash of sunshine on a gloomy day. Why am I quoting weather metaphors? Well, let’s just say my mood sways with the weather sometimes. Like an emotional pendulum!
Brown Sugar: This is where the magic happens, folks! Dark brown sugar, to be specific. It adds that caramel-y depth to our cookies that will have you wanting to hug the cookie jar!
Large Eggs: They’re the glue, people! They help everything stick together and give our cookies that chewy, soft texture we crave. Plus, they add a bit of richness!
Vanilla Extract: I’m all about quality here, folks. Use pure vanilla extract if you can because artificial vanilla? No thanks! It’s the gourmet touch that takes these cookies from “meh” to “I’m going to put on sweatpants and eat these all day.”
Chocolate Chips: I’m more of a semi-sweet chocolate chip gal, but really, this is where you can let your taste shine. Dark chocolate, milk chocolate, even white chocolate — which I personally consider a crime against humanity, but to each their own.
Hazelnuts: The main star! These beauties add that perfect crunch and nutty flavor that will have you swooning. I recommend toasting them first for maximum flavor. Let’s be real, a raw hazelnut is like a date that showed up with bad breath. No thanks!
Optional Sea Salt: Just a sprinkle on top before baking can take these cookies to the next level! A little bit of sweet and salty action is a powerful combo.
Let’s Talk Health (or Not)
Is This Even Healthy? Let’s Discuss
I’m not gonna sugarcoat it (see what I did there?) — these cookies are not exactly health food. Sure, they have nuts, which are packed with good fats, and eggs for some protein, but we’re not about to convince ourselves that these can replace a salad, right? No one’s fooling anyone here.
In fact, you’re looking at butter, sugar, and a boatload of chocolate. But let me be real — when I’m reaching for a cookie, I’m not exactly thinking about my nutritional intake. Life is about balance, people. Sometimes you eat salad, sometimes you eat cookies.
So, here’s my mantra: savor the cookies, move on with your life, and leave the guilt behind. And let’s be honest, there’s no judgment here!
Your Grocery List
Here’s What You’ll Need
– 2 ¾ cups all-purpose flour
– 1 tsp baking soda
– ½ tsp salt
– 1 cup (2 sticks) unsalted butter, softened
– 1 cup granulated sugar
– 1 cup dark brown sugar, packed
– 2 large eggs
– 2 tsp pure vanilla extract
– 2 cups semi-sweet chocolate chips
– 1 cup hazelnuts, toasted and chopped
– Optional: Flaky sea salt for topping
This recipe yields about 24 cookies, depending on how generous you are with your scoops. But let’s be real, you’ll probably want to eat more than one at a time — don’t deny it!
The Actual Cooking Part
Okay, Let’s Make This
Get ready for the cookie adventure of a lifetime! This is the part where the magic happens (I can practically hear the angels singing).
1. Preheat your oven to 350°F (175°C). This is super important! If you don’t preheat, your cookies will end up more like flat pancakes, which trust me is not the goal here.
2. Line a baking sheet with parchment paper. This will prevent your cookies from sticking — we love to make our lives easier!
3. In a medium bowl, whisk together the flour, baking soda, and salt. Set this aside like it’s the warm-up act at a concert. It’s not the headliner yet, but it’s getting ready for its big moment.
4. In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. This takes about 3-5 minutes. Use a stand mixer if you have one handy — it’s a bit like having your own kitchen robot! But if you’re channeling your inner amateur chef and using a handheld mixer, that works too. Just don’t forget to scrape the sides as you mix or else you’ll end up with sugar chunks in your cookies. No one wants that.
5. Add in the eggs and vanilla extract to your fluffy mixture. Blend them in until they’re fully incorporated. The smell of vanilla will fill your kitchen, and I dare you not to smile.
6. Gradually incorporate your flour mixture into the wet ingredients. I usually do this in thirds to avoid a flour explosion (unless you’re into that kind of chaos). Mix until just combined; don’t overmix! You want that tender cookie texture, and overmixing is the enemy.
7. Now it’s chocolate and hazelnut time! Stir in your chocolate chips and chopped hazelnuts. This is where my kitchen starts to look like a delightful mess, and it’s tempting to just eat the raw dough. But hold your horses, we’re not done yet!
8. Using a cookie scoop (or just a spoon if you’re being fancy), drop heaping tablespoons of dough onto your lined baking sheet, leaving some room for the cookies to spread. Don’t overcrowd, or they might just form one giant cookie blob, and let’s be real, we’re not trying to create a cookie monster’s dream over here.
9. If you like, sprinkle a tiny bit of flaky sea salt on top of each cookie now. This will add this delightful depth of flavor that will leave your taste buds dancing. Also, it looks super fancy, and aren’t we all about presentation?
10. Pop them in the preheated oven and let the magic happen! Bake for 10-12 minutes, or until the edges are lightly golden. You want them to still look slightly underbaked in the middle because they’ll continue to firm up as they cool. Trust me on this one.
11. Once they’re out, let them cool on the baking sheet for a few minutes before you transfer them to a wire rack. This is the hardest part — the waiting! But it’s worth it, trust me.
Side Notes & Sassy Hacks
Bonus Tips You Didn’t Ask For
– So, you have some extra cookies? Freeze them! I swear, a cookie straight out of the freezer is an underrated joy. Just pop it in the microwave for a few seconds, and you’ll think you’ve gone to cookie heaven.
– No hazelnuts? No problem! You can use walnuts or pecans as a substitute. Or, if you’re fiercely anti-nut, feel free to toss in some crushed pretzels instead for that salty crunch.
– If you want to impress your friends, try drizzling some melted chocolate over the cooled cookies. Not necessary but definitely makes it look like you spent all day in the kitchen (whereas you really just hung out in your pajama pants).
– If you’re feeling wild, add in a teaspoon of espresso powder for a mocha twist. Who said cookies can’t have a little caffeine boost?
– Coffee lovers, rejoice! These cookies pair beautifully with a cup of joe, so consider it a match made in culinary heaven. Any excuse to drink coffee in the name of cookies is a good excuse, am I right?
Final Words of (Culinary) Wisdom
So, there you have it — my take on Chocolate Hazelnut Crunch Cookies. We’ve gone from nut-hating child to cookie aficionado, and I wouldn’t change a thing. It feels good to take something you once didn’t like and turn it into a treat you can’t get enough of. I guess you could say my taste buds matured well, unlike my adulting skills (still working on that).
If you try this recipe, please tag me on social media or just send me a mental high-five! I can’t wait to hear how yours turn out because let’s be real — the only thing better than baking cookies is sharing them with friends (or hoarding them for yourself, I’m not judging). Happy baking my friends!
